chocolate eclairs

Chocolate Eclairs

Course Dessert
Cuisine France
Keyword chocolate, eclairs, pastry
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 16
Calories 375kcal
Author Ashlee Marie


Pate a Choux - Eclair

  • 1/2 cup whole milk
  • 1/2 cup water
  • 1/2 cup butter
  • pinch salt
  • 2 Tbsp granulated sugar
  • 1 cup all-purpose flour
  • 4 lrg eggs you may need an extra egg

Chocolate Pastry Cream

  • 4 oz chocolate
  • 1 ½ C whole milk
  • 1/4 C all-purpose flour
  • 3 Tbsp cornstarch
  • 4 lrg egg yolks
  • 1 lrg egg
  • 1 1/2 C granulated sugar
  • 1/4 C Butter softened
  • 1 tsp vanilla

Stabilized Whipped Cream

  • 1/2 tsp unflavored gelatin powder
  • 1 Tbsp cold water
  • 1 C heavy whipping cream
  • 1/4 C granulated sugar or less, taste as you go
  • 1 tsp vanilla

Ganache Glaze

  • 1/2 C heavy whipping cream
  • 1/2 C dark chocolate


pate a choux - Cream Puffs

  • Preheat oven to 425 degrees.
  • In medium saucepan, combine milk, water, butter, sugar and pinch of salt.
  • Bring the mixture to a simmer over medium heat
  • Add the flour all at once. Stir until the dough pulls away from the sides of the pan and forms a ball. Remove from heat and let cool for three minutes.
  • pour into a mixer add while mixing on low add egg one at a time. Thoroughly mix between each addition. You may use more or less, your looking for a smooth glossy dough that when you plop some off the spatula it will leave a nice thin, smooth peak
  • Use a large round tip to pipe two to three inch lines onto parchment-covered baking sheets.
  • carefully brush with water or an egg wash to remove imperfections (water will eave the cream puffs normal looking, beaten egg will leave it glossy)
  • Bake in 425 degree oven for ten minutes.
  • Decrease heat to 350 degrees. Do not open the oven door. Bake for thirty minutes (depending on size check at 10 and 20).
  • In the last 5 mins of baking pierce the bottom with a skewer or chopstick to allow steam to escape and dry out the inside (I do 2-3).
  • Let cool.

Chocolate Pastry Cream

  • Bring the milk and chocolate to a simmer
  • Sift the flour and starch together, set aside.
  • whisk the the egg, yolks and sugar in a mixing bowl and whisk until smooth and pale yellow.
  • Whisk in the flour and starch.
  • Pour in about half of the hot milk, whisking constantly. Pour the mixture back into the pan (don’t stop stirring
  • Bring the pastry cream to a boil, stirring constantly, over medium high heat.
  • Reduce the heat to low and stir constantly for about 3 minutes until very thick and smooth and the flour taste has been cooked out.
  • Strain the pastry cream through a fine mesh strainer into a bowl (that’s in a bowl of ice to help cool it faster) and stir in ¼ cup of the butter and vanilla.
  • cover with plastic wrap and refrigerate until set, a few hours

Stabilized Whipped Cream

  • stir the gelatin into the cold water and let bloom 5 mins
  • puree the raspberries and strain to get the seeds out
  • stir in the whipping cream and beat with a mixer
  • as it starts to thicken slowly add the sugar, then the vanilla
  • Microwave the gelatin until melted, about 15 seconds
  • set aside and let cool slightly
  • Keep whipping the cream until it reaches soft peaks
  • While beating slowly pour the gelatin into the cream
  • Beat until you get stiff peaks (don't over beat)

Ganache Glaze

  • Simmer the whipping cream and pour over chocolate
  • stir until smooth, to keep warm use a double broiler


  • combine the pastry cream and whipping cream
  • Pipe the filling into the eclairs
  • dip the eclairs into ganache glaze, let set and serve!



Calories: 375kcal | Carbohydrates: 41g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 101mg | Potassium: 125mg | Fiber: 1g | Sugar: 29g | Vitamin A: 645IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 1.3mg